Steve Kroll
Wine Guy
First, I'll just prefix this post by stating that I eat very little ham, and haven't made it more than a handful of times in my life. I just don't care for it all that much. Be that as it may, for some reason I was tasked with bringing ham to Thanksgiving dinner next week.
At the dinner will be my 85-year-old ex-FIL, who was diagnosed about a year ago with congestive heart failure. He's supposed to carefully monitor his sodium intake. Unfortunately, ham is his favorite meat and he likes it for Thanksgiving. Now I certainly wouldn't want to deny him his ham, but I would also like to take a stab at making it a little healthier for him.
So I did some research, and came across articles suggesting you can soak ham for a few days in water to leach out some of the salt. Has anyone tried this before, and if so, how did it come out? I'm doubtful you could actually lower the salt content much with this method. But I don't really know.
On a somewhat related note, I'm planning to cook the ham in a sous vide. Since the ham is already cooked, and all I'm really doing is reheating it, it seems like the perfect cooking method.
Any thoughts?
At the dinner will be my 85-year-old ex-FIL, who was diagnosed about a year ago with congestive heart failure. He's supposed to carefully monitor his sodium intake. Unfortunately, ham is his favorite meat and he likes it for Thanksgiving. Now I certainly wouldn't want to deny him his ham, but I would also like to take a stab at making it a little healthier for him.
So I did some research, and came across articles suggesting you can soak ham for a few days in water to leach out some of the salt. Has anyone tried this before, and if so, how did it come out? I'm doubtful you could actually lower the salt content much with this method. But I don't really know.
On a somewhat related note, I'm planning to cook the ham in a sous vide. Since the ham is already cooked, and all I'm really doing is reheating it, it seems like the perfect cooking method.
Any thoughts?
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